How To Make Vegan Or Vegetarian Kimchi Using A Traditional Humane Korean Recipe

I’ve gotta say that I love kimchi. But honestly, why you’ve gotta spoil perfectly good cabbage with fish sauce is beyond me. And that is why I have come up with a vegetarian kimchi recipe that is also vegan and leaves the fishes alone to swim freely in the sea… which is where they belong!

I must say that I have never seen the allure of eating fish or seafood. And I say this having once been a carnivore or omnivore. I never much liked seafood and fish.

But I like them very much now. Alive and happy, living unencumbered lives free from human interference in the oceans, rivers and lakes. Alas, one can dream right? Maybe one day when there are just few handfuls of fish left, before we’ve fully fished them to extinction we might be so lucky to recognize the error of our ways.

But this is not a letter to you about our dwindling fish stocks and how 40% or more of fish consumed are now bred on land or oceanic aqua farms. No sirree, this is about enjoying yummy fermented cabbage like the Koreans do but without the fish sauce.

The key to making good kimchi is mostly related to the cabbage and the amount of fermentation that is allowed. Of course the other key ingredients involved are important too but the fish sauce can be done away with entirely or changed out with my other secret ingredient which I’ll uncover in a minute.

So without further ado here is the best vegan kimchi recipe this side of the deep oceans. Kimchi is also often spelled kimchee so don’t sweat it however you want to spell lit.

Swim fish free my kimchi
Here are the ingredients needed to enjoy making your own vegetarian kimchi. You never know you might end up selling some. It is that good!